This is lower in fat and higher in fibre and omega 3’s than your regular dessert, plus it’s super easy and totally delicious. You make it in a pan and it’s on the table in 25 minutes. What could be better?
I know it’s not the season for berries at the moment but I usually have a packet of the frozen variety in my freezer and they work just fine for this. I’ve also made it with a mixture of fresh cherries (pitted cos you don’t want to break teeth when you’re trying to indulge in dessert), blackberries, raspberries and strawberries. This was also amazing.
The thyme is such a lovely fragrant addition and makes this pudding a little bit more special. i’ve made it without and it was still yummy but lacked the depth of flavour you get from just that little bit of thyme. So simple and so good with the berries.
I’ve used wholemeal spelt flour in the sponge recipe and love the nutty taste it adds. Feel free to trial your preferred flour.
The sponge. It’s so stupidly simple to make. There’s no added butter or oil, just an egg, flour and a little sweetener. I’ll be using this in many desserts in the future because it’s so easy, light and yummy. The berries soak into the sponge as it’s cooking making for this berry soaked sponge on the bottom with a great golden surface. I love this dessert. I’ve used the word love a lot in this post. probably over used it. Too bad.
I love serving it with frozen yoghurt but thickened cream is also verrrrrrry good. Because thickened cream is always very good.
3 cups mixed frozen berries
1 Tbs chia seeds
1 tsp fresh thyme leaves + extra for serving
1 vanilla bean
2 Tbs coconut sugar
1/4 cup wholemeal spelt flour
1/4 tsp baking powder
Preheat oven to 200 Celsius.
Scrape the vanilla pod and place 1/2 the seeds and the whole scraped pod in a 25cm skillet (Approx will do) with the berries, chia, thyme and 1/4 cup water. Simmer for 10 minutes. Remove the pod.
Beat the egg and sugar together until doubled in volume. Mix through the other 1/2 of the vanilla seeds. Mix the flour and baking powder together. Fold flour into the egg mixture gently until just combined.
Dollop the batter over the berries and then bake in the oven for 10 minutes until golden. Serve with a sprinkling of icing sugar (optional) and the extra thyme leaves.